Jan 3, 2013

Roasted spaghetti squashed topped with marinara sauce, grilled chicken, melted mozzarella and some fresh basil. I had a hard time naming this one, but I think you get the point.

I was craving something cheesy for dinner last night, and I had spaghetti squash sitting in my counter without a plan, so I came up with this tasty dish. When my husband heard what I was making, he didn't sound too excited, but after he ate he thought it was pretty good.

If you've never had spaghetti squash before, it's a winter squash that has spaghetti-like strands when you cook it and fluff it with a fork. Does it taste like spaghetti? Well no, it's kind of neutral in flavor, so it takes on the flavor from whatever you season it with. I always have homemade marinara sauce on hand, either in the refrigerator or freezer, which makes quick weeknight meals a snap.

If you want to speed this up, you can microwave the spaghetti squash instead, I provided both instructions below.

For those of you on Weight Watchers, each boat is only 6 points plus and it filled me up. In fact, because it's so light, I may use fresh mozzarella next time I make this so it's even cheesier, this recipe can afford it!

There are so many delicious types of winter squash, including acorn, butternut and spaghetti. Whichever gourd you go for, you can be assured you’re making a healthy choice. Winter squash is loaded with vitamins A and C, potassium and fiber. They also contain some folate and thiamin, a B vitamin that helps the body turn carbs into energy. Look for squash with a think, hard skin that’s free of blemishes. Make sure it feels heavy for its size—that’s a sign of freshness. You can keep squash for up to a month in a cool, dry place.Baked Spaghetti Squash Chicken Parmesan BoatsSkinnytaste.com
Servings: 4 Serving Size: 1 boat • Old Points: 6 pts • Points+: 6 pts
Calories: 326 • Fat: 8 g • Protein: 29 g • Carb: 35 g • Fiber: 7 g • Sugar: 10 g
Sodium: 318.5 mg (without salt)

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibersand place on a microwave safe dish and cover. Microwave 8-9 minutes.

Meanwhile, while the squash is roasting, season chickencutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil and serve with parmesan cheese on the side if desired.

Spaghetti squash has 10 grams of carbs per cup. The sauce has 9 carbs per 1/2 cup, and about 5 grams per cup of the cheese. No carbs in the chicken...total if using a full cup of the cheese...about 24 grams. Less if using less than 1 cup of cheese.

The skin is real hard and when you take a fork to the inside it turns into spaghetti like strands. You can scrape to the inside wall of the "boat" and it doesn't break through. (You won't sink the boat)

I have made spaghetti squash for my boyfriend and I three times this winter so far and he actually loves it! It's healthy enough for me, and filling enough for him (if we have garlic bread on the side, or if we make the sauce with meatballs!)

Just finished dinner with this!!!! Fantastic!!! After I "fluffed" the squash I added a layer of sauce with a layer of "goat crumble cheese", layer of grilled chicken, another layer of sauce and then to top it off, THREE slices of Halloumi grilling cheese!!! 10++++Thank you for a GREAT dinner =)

Yum!!!! I am going to be using this recipe for sure! I just started my own blog, because in 2013 I am determined to change my eating habits. Trying to cook daily, do crock pot meals ahead of time, and eat healthy... and post a few of my own recipes!!

I LOVE your site.. so I will absolutely be making some of your recipes.. 2013- new year and new me! ;)

http://squishyskitchen.blogspot.com/

Thanks so much for posting all your wonderful stuff!! Seriously... I am a little upset that I can't make this RIGHT NOW.

I made this last night for dinner & it was delicious. My husband is thrilled when anything uses the word cheesy in the description & he was definitely a fan after eating it. I added an extra chicken tender to his (he's a big guy), but found half was enough for me. Another great recipe, Gina!

This looks delicious! I haven't been much of a meat eater sense the beginning of my pregnancy, how would this be without the chicken? And another silly question, i have never had spaghetti squash, do you eat just the insides or the whole thing?

I think it would be just fine without the chicken, maybe add more veggies that you like!!You don't eat the outside of the squash, just fluff up the flesh insides. It is almost a little sweet and very delicious.

I made this tonight and it was absolutely amazing! This is the first time I have ever had spaghetti squash and you were right about it absorbing the flavors it's paired with. I made the marinara recipe you posted to go with it and that was wonderful too! I only have one question though. When I plug the recipe into the WW recipe builder, it says 10 points vs. the 6 you mention in the nutritional info. Am I doing something wrong?

Just had this for an early dinner :) I accidentally bought a giant spaghetti squash so I upped the sauce by a half a cup and I also used Morningstar chicken strips 'cause I'm a veggie. It was delicious! I'm so full and satisfied. Yum Yum Yum :)

Made this tonight for dinner, and it was yummy. Only problem I had was the squash became very watery on the re-bake when I was melting the cheese. It watered down the layer of marina that was under the chicken. But very filling--my squash was a little on the large side but about halfway though I was getting full.

I made this for dinner tonight, and it was good. Before removing from the oven I broiled the squash for 2-3 mins to brown the cheese. Think next time I'll make it without chicken, as I tend to eat more vegetarian cuisine.

Yuuuuuuuuuuuuuuuuuuum! When I first had spaghetti squash "spaghetti" I was stunned! It was so, so, so, so good and I didn't miss the regular pasta at all. This looks *FABULOUS* and I can't wait to try it!

I had the hardest time cutting my spaghetti squash in half. I thought that thing might have been petrified because that sucker just wouldn't give. I finally got it but do you have any tips on how to cut spaghetti squash... you know, without losing any fingers?

So, I just made this and feel oober silly cause I completely forgot what I thought would be the best part... the CHEESE! It was still totally yummy and I am so stuffed! I guess I just earned myself a few extra calories! haha Thanks Gina and next time I will be adding the cheese! :D

I made this tonight and it was awesome! Traded in the chicken for some ground turkey and used a little bit more sauce than called for. Plus did a blend of parmesan and the mozza. Turned out so great! Thanks!

Tried it for the first time, i cooked it in the oven 350 for 45 min, came out nice, did not have marinara or spagheti sauce in the house so used salsa instead and used chicken leftover from a store bought bbq chicken...topped with grated chedar chees and served with a splash of sour cream....num num

Great recipe, Gina, thanks for posting. I really enjoyed it, and used the fresh mozzarella and homemade sauce, which made it fantastic. Question about the "spaghetti" strands - should they be a bit crunch or did I undercook my spaghetti squash? It shredded quite easily after an hour in the oven but had a much different texture than pasta - is that typical?-Sara

It's definitely going to have a different texture than pasta. It'll depend on your oven temp and how long you roast the squash for. I noticed that I had some more crunchy strands roasting it this way than I do when I roast it in the oven uncut. Plus it was on a rack closer to the heat which may have contributed to that as well but I liked the bit of crunch. Spaghetti squash can come out very watery especially when reheating! It'll always be your personal preference.

I just made this recipe tonight and it was fantastic! The serving size is definitely filling! The only thing I did different was to bake chicken cutlets with some seasoned panko bread crumbs instead of grill them. Added another point, but this recipe had points to spare. Delish!

This was amazingly delicious. I had the marinara made in advance luckily but next time I will also bake the squash earlier in the day to save some time and avoid burning my fingers. This is in my rotation now. Even the teens loved it. Thanks Gina.

I already had a spaghetti squash on hand and had made grilled chicken the night before. So I halfed the recipe since I only had 1 squash but I paired it with a salad for lunch today and just one word - YUMMO! I forgot to snap a photo but it came out wonderful. Keeping in the squash half kept everything contained nice and neat. I got a lot of compliments on my "fancy" lunch.

I used Sargento's off the block shredded part-skim mozzarella but next time I may want to spend some extra points and try melting a slice (or two if they're thin enough) of that Land O' Lakes 4 Cheese Italian blend over the chicken.

I only ever cook for just myself, but obviously I'll be making at least 2 servings - one with each half of the spaghetti squash - when I make this. Can it be frozen and reheated? Or, if I save the second half for lunch the next day, can I reheat it in a microwave? Thanks, I'm looking forward to making this!

I made this last night. I roasted the squash as directed and it was dried out and tough. If I do this again I will bake the squash as I usually do, that is to cut across instead of lengthwise, placed cut side down and water added to the covered casserole dish, bake at 350 for 1 hour. It turns out perfect every time. The rest of the recipe was tasty but with the squash being dried out and tough it pretty much ruined it. I will try again tho using my method of baking the squash.

For the microwave instructions....do you cover it with anything? Or poke holes in the skin or put a moist paper towel in the oven when nuking it? I'm going to attempt to replace the pasta in your cajun chicken pasta with spaghetti squash and see how it goes!!! Any advice?

I looked at this recipe as a possible good gluten-free alternative to regular spaghetti. I'd never tried spaghetti squash before and hubby wasn't sure how he would feel about it. Whether you care for squash or not, I would have to believe you would find this delicious. We did and it's a new favorite dish in our household. Thank you!

Ha, I made this the other day for myself and my boyfriend, but my store only had enormous spaghetti squash. We ended up splitting half a squash, and we're having the other half for dinner tonight! It was delicious though, thank you!

This dish is yum but takes a little time. I suggest microwaving the squash for eight minutes and in oven for twenty minutes. I try to eat South Beach style and winter squash/Spegetti squash have a ton of carbs. I suggest this dish for a mid day meal not for dinner. For a quick red sauce Prego vegie smart is a good choice. I only used one cup of sauce.

I had never eaten spaghetti squash until I saw your amazing recipe for this during the first week of January. The picture made it look so delicious, so I decided to try it, and it was a hit! My 5 year old son even enjoyed it. Thanks Gina for your wonderful recipes; you don't disappoint!

Loooooove spaghetti squash and this recipe sounds amazing!! If it's just me, can I freeze/reheat the other 3 halves? Or is it better to just scoop out the "insides" and freeze them and toss the shells?

This was amazing, I made it with hubbard squash because its what I had on hand, but I also used your skinny pesto to dress up the chicken, tossed in some mushrooms with the marinade and added broiled tomato slices on top. It was simply divine my new way to eat mock-pasta since it's unprocessed but still gives the same delicious effect! Very creative, thank you!

I cooked this last night and it was amazing!! First time that I have ever had spaghetti squash and it will not be the last. Instead of chicken I put put in mushrooms and onions into the marinara sauce, so not sure what that did to the points, but I wanted a veggie meal only. I only made one squash ate half last night and reheated the other half today. It was just as good today as it was yesterday!

I finally had a chance to make this last night and WOW...delish!!! I didn't roast the squash (not enough time) but the microwave worked just fine. Who needs pasta???? This will def be in the rotation and really helped with my chicken parm craving. THANKS!

My husband and I L.O.V.E.D. this recipe! Not only did I impress him with the neat presentation, but he could not stop raving to our friends about how good this tasted. (Made me feel like a great cook!) We have added this to our top 5 recipes EVER. Your Baked Spaghetti Squash & Cheese recipe is in the oven right now, which I have no doubt we will love just as much. Thank you so much for the precision in your recipes. It makes someone like me feel like I'm actually a good cook, while at the same time helping us lose weight!

I have been cooking spaghetti squash for the past couple of years. I cut them in half, rubs them with olive oil and cover them with sea salt, fresh ground pepper and Italian seasoning and bake them like you.

The idea of making them similar to a twice baked potato is so cool!!!!! I could not use the squash shell so I improvised and used crab imperial dishes, which have handles.

The sauce, I included 2 Serrano peppers finely chopped, a cup of fresh chopped green peppers, a cup of fresh chopped green onions, 4 cloves of garlic, 3/4 cup of fresh basil,1/4 cup of fresh cilantro, 2 tablespoons of Italian seasoning, sauteing them and then adding a 14oz jar of Marianna sauce.

I used hot peppered mozzarella cheese instead, put the filled imperial dishes on top of white plates and sprinkled parsley flakes all over the white imperial dish sitting on top of the white plate. The presentation was so cool but the dish was GREAT!!!!!

It was a smash!!!!!! WOW!!!!!

Thank you so much, what a GREAT, FUN,UNIQUE, NEW and exciting idea!!!!!!

I would try cooking it upside down in water (like an inch of water in the bottom of the pan). That should help, and also cook it for a little longer. When I pulled just the squash out of the oven the first time it was a little crunchy so I stuck it back in for 10 more minutes and then it was perfect. Good luck!

I made this recipe about a month ago for my husband and I. There were 2 halves left so I took the chancce qnd froze it. I took it out today thawed it and heated it in a 350 oven. It was as good as the first time we had it. I love making 2 meals at once.

I made this Sunday...halved the recipe. It was delicious!! I had never had spaghetti squash before. I brought the second half to work for my lunch on Monday. Heated up very well. I will definitely make this again. I have made several of your recipes and have loved them all. Thank you for sharing!

These were so incredible that I almost couldn't take it. By far one of the best dishes I have ever made.

I don't have a grill, so instead I breaded chicken breasts and baked them in the oven and used those. While it was baking, I made the squash in the microwave. I was reluctant to use the microwave because I never have before, but the squash came out perfect.

This came out really well! We used my husband's spaghetti sauce and we used brined chicken cooked on the grill. Oh man alive! So yummy. Only negative thing: my husband somehow hit himself in the eye with a string of melty cheese. lol I don't know how he did that, but I told him it HAD to go in the comment. Thanks Gina!

I just started consistantly cooking last week. I got sick of eating small snacks throughout the day or having to figure out what to bring for lunch. So I wanted to find options that were easy, healthy and would store for a day or two. I made this on Monday and I would definitely make it again. It's so good! And I had leftovers for lunch. :)

I used this as an idea but also kind of a base recipe. I have been really wanting to try spaghetti squash since my friend Jeff was on season 14 of the biggest loser and Jackson who was also on the show was obsessed with it. I ended up making spaghetti squash boats with grilled chicken parmesan. I turned my oven up to 400º because I looked at a lot of recipes abd they all either said 350º or 450º for an hour so I figured I would go ib the middle. The squash was perfect after an hour. I used my grilled chicken parmesan recipe cut up the chicken put it in the squash boats and put back in the oven and out came something amazing! My 11 year old loved it and asked if I would nake it all the time now. Thanks for the great idea and good first experience with the spaghetti squash!

I love how I can adapt most of your recipes for two people instead of 6 servings. I'm going to make these next week. With pasta instead of squash for my husband. So I'll just get one boat for lunch the next day, ha! Thanks for another yummy recipe!

Good lord this was good. Spaghetti squash is one of my favorite vegetables but since I'm always eating it, I'm always looking for new ways to cook it. I saw this, had all the ingredients and decided to try it. I was really hungry so I nuked my squash instead of roasting - it worked fine and was delicious, but I think next time I'll roast it just to get that extra layer of flavor. Since everything was so light I used fresh, whole milk mozzarella. I could eat this every day. I was so happy that my husband had to go into work and wasn't able to eat with me - it meant I got to bring leftovers to work for lunch the next day! So good. I'll make this over and over, especially now that squash season is almost here and spaghetti squash will be everywhere.

I made this last night and it was FANTASTIC! So tasty and easy to pull together. I shared the deliciousness with my readers here: http://seektobemerry.blogspot.com/2013/09/shakin-things-up-in-kitchen.html Thanks for the inspiration!

I've made this a few times, and have enjoyed it each time. I've discovered that it's important to make sure the strands are no longer attached to the sides of the squash, or it can be a little difficult to eat. So yummy, though! I'm sure I'll make it again.

I made this for dinner tonight. Wow. Hubby thought it was awesome. Honestly, I could only eat 1/2 boat, but I probably used more than 3 oz of chicken on each one. I made the marinara with onions, garlic, mushrooms, tomatoes and tomato sauce and seasonings. This really was amazing. Hubby will eat my leftovers tomorrow for lunch!!

Quick Question. I have had Bypass surgery back in Dec and I have been making this, Obviously I don't eat a lot at a time, however can the Leftovers be frozen and reheated later (like scrapped out of the "boat" and place in Tupperware into freezer????

What can I say, another meal my entire family enjoyed! I tried making a dish with spaghetti squash years ago, but the recipe had me microwave the squash uncut and it just didn't come out well. So I never tried it again until now. So glad I did! Thanks again Gina for all the great recipes and for taking the time to post them with photos and such specific instructions! Just ordered a spiralizer the other day, can't wait to get it and try your asian meatballs over zoodles, mmmmm good.